In
a medium size heatproof bowl add the chocolate, butter and milk. Place
the bowl on top of a pot of simmering water (without touching the water)
and stir with a spatula until melted, combined and smooth. Remove from
the heat and set aside for 10-15 minutes to cool slightly.

In
a separate grease-free bowl, add the egg whites and, with an electric
mixer with the whisk attached, beat until firm peaks form.

Gently, fold the egg whites to the chocolate mixture in three batches.

Divide
the batter between the prepared 24 cupcake cups and bake in preheated
oven for 18-20 minutes to until a toothpick inserted in the center comes
out clean.

Remove the cupcakes from the oven, and cool completely on a wire rack.

While
the cupcakes are baking, make the frosting. In a medium-size saucepan
add the evaporated milk, sugars, egg yolks and butter. Cook over medium
heat for 12-15 minutes or until thickened, stirring constantly. Remove
from the heat and add the coconut extract, coconut flakes and pecans and
stir to combine. Cool completely before frosting the cupcakes.

Optional, to decorate the cupcakes use half pecans or drizzle with melted chocolate.

IMPERIAL SUGAR INSIGHT

NOTE: If you do not have coconut extract, you can use vanilla extract.
Recipe developed for Imperial Sugar by Roxana Yawgel at Roxana's Home Baking.